Frosted Breakfast Tart



  • 8 oz bag of mixed frozen berries
  • 1 ripe plum, pitted and sliced
  • 2 tablespoon lemon juice (I used half a lemon)
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 2 sheets thawed puff pastry
  • Butter
  • large egg + 1 teaspoon water, lightly beaten for egg wash

Glaze frosting:

  • 1 1/2 cups of powdered sugar
  • 2 teaspoons vanilla extract
  • Juice from 1 small orange or 2-3 tablespoons of orange juice
  • 4 tablespoons milk
  • a spoonful of the cooled berry mixture or food coloring of your choice
  • sprinkles for topping


  1. Add berries, plum, sugar, cornstarch and lemon juice to a medium sized saucepan over medium-high heat. Bring to a boil then turn down to simmer for 5 – 6 minutes. Remove from heat and using an immersion blender, blend the filling until desired consistency. If you do not have an immersion blender, a regular blender or hand blending works!
  2. Once blended, add vanilla and allow to fully cool, at least 30 minutes.
  3. Preheat oven to 425.
  4. Butter a tart pan and place on a baking sheet. Working slowly, line the pan with one puff pastry sheet. Be sure to avoid tearing the sheet. Once the pan is lined, use a fork to poke a few shallow holes in the bottom of the sheet to avoid bubbling.
  5. Slowly pour in the cooled fruit mixture and allow it to become evenly leveled (remember to set a spoonful aside for the frosting). Brush some of the egg wash on the exposed pastry.
  6. Taking the second puff pastry sheet, carefully top the fruit layer; pinching the edges to combine both sheets of puff pastry. You’ll want the top as flat as possible. Once flat and the edges pinched, use the fork and press the edges together to seal the tart.
  7. Brush entire surface with egg wash and make a tiny slice in the middle of the tart for ventilation.
  8. Bake the tart on the baking sheet for 25-30 minutes or until crust is golden, buttery brown.
  9. While the tart is baking, make the glaze by combing ingredients in a bowl and whisking until smooth. If the mixture isn’t runny enough, add more orange juice. If you want it thicker, add powdered sugar. Set aside.
  10. When the tart is done, allow to cool to room temperate before removing from the tart pan and adding frosting. Top with sprinkles for that authentic pop-tart look and refrigerate at least 30 minutes before serving.

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